01 / ABOUT THE PLACE
About this place
Mozuku tempura is one of the dishes worth ordering at BECCHI. Diners have remarked on its almost spherical shape and its chewy, fluffy texture. The menu also lists thick mozuku seaweed tempura made with produce from Okinawa Prefecture, describing a light exterior and a pleasantly chewy centre. It makes a good first snack while choosing an Okinawan drink.
There is more to pair with the food than awamori: the drinks list also includes craft gin made with Okinawan ingredients. Ginger Craft Gin, for example, uses fresh ginger from Okinawa Prefecture and kabuchii citrus; its spicy finish is said to go well with meat dishes. Miyako Island Gin, made with an awamori base, has a peppery spice and a sweet finish, and is recommended with soda. For an easy introduction to awamori, try the Haisai Ball, a soda mix made with Zuisen awamori.
The food ranges from small plates to more substantial meals. The house-made craft sausages come in several styles, including island pepper, fuchiba with herbs, and island shallots with Miyako miso. To finish your meal, the Okinawa soba with pork cartilage soki is available in regular and smaller sizes; one diner felt the smaller portion was just right as a final dish. If you have your eye on the clay-pot ji-yushi rice, allow for the cooking time: diners say it takes a while to prepare, so ordering early is a good idea.
Some diners have enjoyed Orion beer with the house-made rafute, Okinawan braised pork—a fitting combination for a leisurely meal and drinks. Visitors have also mentioned Okinawan music and sanshin performances, adding live music to the food and drink.
